BOWL THEM OVER

STAY WARM BY DEVOURING THIS LOADED PUMPKIN SOUP, STUDDED WITH CRISPY CROUTONS AND SALTY HALOUMI

PUMPKIN SOUP WITH HALOUMI BITES AND GARLIC CROUTONS

Serves: 4 INGREDIENTS

1.4 cup extra virgin olive oil, plus extra to serve

1 brown onion, chopped 1kg butternut pumpkin, peeled, cut into chunks 1 potato, peeled, diced

2 cups vegetable stock

2 slices white toast bread 2 garlic cloves, thinly sliced 4 fresh thyme sprigs 180g packet haloumi, cut into 5mm cubes

2 tbsp pepitas, toasted Roughly chopped fresh flatleaf parsley leaves, to serve Thyme sprigs, to serve

METHOD

Heat 1 tbsp oil in a large saucepan over medium-high heat. Add onion and pumpkin. Season with salt and pepper. Cook, stirring occasionally, for 5 minutes. Add potato, stock and 1 cup water. Bring to the boil. Cover. Reduce heat to medium-high. Boil gently for 15 minutes or until vegetables are tender. Remove from heat. Meanwhile, remove and discard crust from bread. Cut into 5mm cubes. Heat remaining oil in a large frying pan over mediumhigh heat. Add garlic and thyme. Cook, stirring, for 2 minutes or until golden. Using a slotted spoon, transfer garlic and thyme to a small plate. Add bread to oil. Cook, stirring, for 5 minutes or until golden and crisp. Using a slotted spoon, transfer to a plate lined with paper towel. Add haloumi to pan. Cook, tossing occasionally, for 2 to 3 minutes or until golden. Divide soup among serving bowls. Top with croutons, garlic mixture, haloumi, pepitas, extra thyme sprigs and parsley. Drizzle with a little extra oil. Serve.